Lemon Rice

Name: Lemon Rice
Ingredients: Into one cup of cold boiled rice; stir one pint of milk; beat the yolks of three eggs; a half cup of sugar; the juice of one lemon; the grated yellow rind

From Left overs, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

963Calories

37 gProtein

147 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories963 kcal

Protein37 g

Carbohydrates147 g

Fiber11 g

Sugars131 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol616 mg

Sodium406 mg

Potassium1203 mg

Calcium824 mg

Iron3.6 mg

Magnesium97 mg

Phosphorus809 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C168 mg

Vitamin A399 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.1 mg

Folate104 mcg

Choline541 mg

Caffeine0 mg

Water718 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.

Lemon Rice Into one cup of cold boiled rice stir one pint of milk ; beat the yolks of three eggs with a half cup of sugar together until light ; add to them the rice and milk ; add the grated yellow rind and the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.